Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers.

Oleogels,gels in which the continuous liquid phase is oil, have been suggested as promising low-saturated alternatives to the conventional shortenings. In this study, we aimed to develop and optimize low saturated oleogel shortenings using ethylcellulose or ethylcellulose/hydroxypropyl methylcellulose biopolymers (as oleogelators), sunflower oil (as the base oil), and palm stearin (as the source of saturated fatty acids). Using the response surface-d-optimal method, oleogel formulations containing saturated fatty acids as low as 15.19 % could be developed. As compared to the commercial shortening samples, oleogel shortenings had much lower saturation levels (15.19-17.02 vs 47.87-58.65 %) but a comparable melting point, firmness, and rheological properties. However, oleogel samples had lower solid fat content and induction period of oxidation than commercial ones. Oleogel made using ethylcellulose/hydroxypropyl methylcellulose biopolymers contained lower saturation level, solid fat content, induction period of oxidation, and firmness but a higher melting point, as compared to that made using ethylcellulose.

Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics.

Oleogelation of sunflower oil and sunflower oil/palm stearin blends based on ethyl cellulose (EC), and mixture of EC/hydroxypropyl methylcellulose (HPMC) was done using a heuristic method (without emulsion preparation). Similarly, in the samples, monoacylglycerols (MAG) was used as surfactant and Arabic gum was employed as the thickening agent. Summarily, the presence of solid fat content (SFC) in the samples was due to the use of 2% MAG, which SFC was increased by raising the biopolymers concentration due to the increased MAG-to-oil ratio. In general, by increasing biopolymers concentrations, we observed a significant increase in slip melting point (SMP) (p < 0.05); in contrast to fats, SMP was independent of SFC. With an increase in the biopolymers contribution, a significant decrease was observed in oil loss (OL) value (p < 0.05). Correspondingly, the EC/HPMC-based oleogels had lower OL value. According to rheological tests, with an increase in the biopolymers contribution, the increase in linear viscoelastic range, elastic character, and strength was observed. Visually speaking, the EC/HPMC-based oleogels had the highest similarity to fat in terms of creamy state and plasticity. PLM images properly showed all the structural components. The EC/HPMC-based oleogels can be potent alternatives for fats with low saturation, proper appearance, and good texture.

Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil.

In this study, production of trans-free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO-interesterified blends were suitable for many fat-based products.

Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market.

In this study, postmarketing surveillance (PMS) was conducted in terms of the parameters which are reliable indicators of the oxidative stability of cooking oils, frying oils, and vanaspati samples. The analyzed parameters were fatty acid composition, peroxide value (PV), free fatty acids (FFA), p-anisidine value (p-AV), induction period at 110°C (IP110) determined by Rancimat test, and TOTOX value. For this purpose, different samples from four highly popular brands of mentioned products were randomly collected from Iran's market during 2016-2018. All monitored products had trans fatty acid <1.0%. In the case of FFA and IP110, the ranges of 0.03-0.08 (%) and 9.3-17.2 hr were obtained, respectively, being mostly in conformity with the National Standard of Iran (FFA < 0.1% and IP110  > 15 hr). The ranges of PV of cooking oils, frying oils, and vanaspati samples were 1.2-2.7, 0.93-2, and 0.84-1.6 meq/kg, respectively. Our results revealed that p-AV of frying oils and cooking oils was mostly outside of legal limits of Iran (p-AV > 6) with the ranges of 4.2-12.5 and 4.3-12.3, respectively. In terms of TOTOX value, monitored products had a range from 5.2 to 13.0 (mostly <10) being nearly acceptable.

Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water.

This research was set up to identify the impact of the antioxidant compounds present in lemon balm extract (LBE) as obtained by the subcritical water (SBCW) method on the oxidative stability of corn oil. An extraction yield of 28.52% was obtained for the SBCW and rosmarinic acid was identified to be the predominant phenolic compound present in the LBE. The total phenolic content of the LBE was found to be 212.74 mg gallic acid/g extract. Subsequently, 200, 400, 800, 1600 and 3200 ppm of the LBE were added to corn oil and its peroxide value (PV), acid value (AV), conjugated diene (CD), carbonyl value (CV), oxidative stability index (OSI), total polar compound and total phenolic compounds were compared to control and the sample containing 200 ppm of the BHA throughout the 16-day Schaal oven test at 70 °C. Our findings indicated that the corn oil containing greater LBE concentration had lower PV, AV, CD, and CV but greater OSI than the control sample. Evaluation of total polar compounds confirmed lower extent of the compounds with high polarity in the greater levels of the LBE. Finally, the LBE was able to slow down the rancidity of corn oil and the samples with higher LBE exhibited gentle oxidation rate.